Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810080980
Authors: Mr. PARSANIYA M. S.
Advisor: Dr. A. N. MAKWANA
Title: EFFECT OF HOT WATER AND VARIOUS CHEMICALS ON SHELF-LIFE OF MANGO ( Mangifera indica Linn.) Cv. 'Kesar'
Publisher: JAU,JUNAGADH
Language: en
Type: Thesis
Agrotags: HORTICULTURE
Abstract: The present investigation entitled " Effect of hot water and various chemicals on shelf life of mango (Mangifera indica Linn.) Cv. Kesar" was carried out at the Post Graduate Laboratory of the Department of Horticulture, Junagadh Agricultural University, Junagadh during the year 2004. The experiment consisted of three chemicals, each have two concentration viz., CaCb at 4 and 5 %, Bavistin at 1000 and 1500 ppm and Cycocel at 500 and 1000 ppm. There were 14 different treatments including control and treatment combinations, made by hot water with or without chemicals and hydro cooling. The degree of temperature of hot water was 52 ± 2°C for 10 minutes and hydrocooling 13 ± 2" for iO minutes. Matured freshly harvested mango fruits of uniform size were treated with different treatments as post harvest dips for ten minutes. After taking out fruits from chemicals, they were kept for drying under shade for about 30 minutes under moving fans and the fruits were kept in Corrugated Fibre Board (CFB) boxes at ambient temperature. The design of the experiment was completely randomized design with three replications. The fruit samples were drawn and analysed periodically for various physical and bio-chemical changes. The results indicated that fruits treated with different treatments showed lower and slower rate in physical and bio chemical changes. The physiological loss in weight, diseased fruit percentage and fruit ripening were reduced while fruit firmness were maintained, which leading to increased marketable fruit percentage therefore, shelf life of mango fruits were found to be increased. The bio-chemical parameters viz., TSS, reducing sugar and total sugar content of mango fruits increased at a slower rate while acidity and ascorbic acid decreased at a slower rate in treated fruits as compared to untreated control. The organoleptic qualities were found to be good in treated fruits compared to control. Treatment of fruits with ( Hot water + Bavistin 1000 ppm + CaCh 4%) proved most effective with respect to longer shelf-life, less weight loss, reduced disease incidence , retarded ripening, maintaining fruit firmness, higher percentage of marketable fruits and reducing bio-chemical changes in fruits during storage. It is concluded that for improving marketability and extension of shelf-life of mango fruits, the treatment ( Hot water + Bavistin 1000 ppm + CaCb 4%) for 10 minutes is advocated for dip application before storage of fruits.
Subject: Horticulture
Theme: EFFECT OF HOT WATER AND VARIOUS CHEMICALS ON SHELF-LIFE OF MANGO ( Mangifera indica Linn.) Cv. 'Kesar'
These Type: M.Sc
Issue Date: 2005-10
Appears in Collections:Thesis

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